Namu Gaji Korean Fried Chicken
At his hot San Francisco restaurant Namu Gaji, Chef Dennis Lee serves a version of this crispy chicken to his many fans. Now you can make it at home using the fried chicken mix, plus plenty of his sweet-spicy sauce that Chef Lee created using sweet rice flour, sesame seeds and spices. Here we’ve used a whole chicken, cut into serving pieces, but if you’re serving these on game day, feel free to substitute chicken wings instead, reducing the cooking time by a few minutes.
- 1 package Namu Gaji Crispy Sesame Fried Chicken Mix
- Vegetable oil for frying
- 1 whole chicken, 4 to 5 lb. (2 to 2.5 kg), cut into 10 serving pieces
- 1 jar Namu Gaji Korean Fried Chicken Sauce
In a large bowl, whisk the fried chicken mix with 2 cups (16 fl. oz./500 ml) water. Set aside to rest for 10 minutes.
In a Dutch oven over medium-high heat, pour vegetable oil to a depth of 3 inches (7.5 cm) and heat until the oil registers 350°F (180°C) on a deep-frying thermometer. Line a large plate with paper towels.
While the oil heats, working in batches, dip the chicken pieces in the batter, turning them to coat evenly and allowing any excess to drip off. In batches, fry the chicken until deep golden brown and an instant-read thermometer inserted into the chicken registers 165°F (74°C), 8 to 12 minutes per batch, adjusting the heat as necessary to maintain the oil temperature at 350°F. Transfer the chicken to the paper towel–lined plate to drain.
In a large bowl, toss the cooked chicken with about half of the sauce. Transfer to a serving platter and serve immediately with the remaining sauce alongside. Serves 4.
Williams Sonoma Test Kitchen